In article > , Dog3 > wrote:
>I got a couple of awesome mahi mahi fillets from the fish guy this morning.
>Man does it smell fresh. I'm going to grill it with a ginger glaze. I
>picked up some fresh gingerroot this morning also.

Hmm... Perhaps I should change my mind about this fish?
I haven't gone near it since I tried it in Hawaii nearly 30 years ago.
It was the worst fish meal I've ever tried to eat!

>Here is what I'm going to do. I seldom measure so the measurements are
>approximate but darned close to accurate. I've made this glaze before and
>used it on other fish and it's good!
>
>1 1/2lb. fresh mahi mahi fillets (if using frozen thaw first) about
> an inch thick.
>2 tbsp. molasses
>2 tsp. soy sauce (I use the reduced sodium but regular is
> fine)
>2 tsp. grated fresh gingerroot
>1/2 tsp. minced garlic (I've used the bottled garlic in a pinch-not
> the same tast but works fine)
>1/4 tsp. toasted sesame oil or olive oil or toast the sesame seeds
> in a drizzle of oilve oil and add it to the glaze. I
> use
> toasted sesame oil.
>
>I spray the grill rack with some non stick spray to keep the fillets from
>sticking and then I preheat the grill to about medium. While the grill is
>preheating I cut the fillets into generous portions. Then I mix together
>the molasses, soy sauce, gingerroot, garlic and sesame oil. Let rest for a
>bit. Grill the fillets for about 10 minutes (5 minutes for less thick
>fillets) turn once during the grilling process or after about 5 minutes.
>After turning, brush fillets with molasses mixture during the final 5
>minutes of cooking.
>
>I'm serving with steamed asparagus and butter sauteed carrot strips.
>Dessert is going to be baked pears.
>
>Michael

Cheers, Phred.

--
LID